It's true, I want to be Ina Garten.
While I admire so many celebrity chefs, and while my first love will always be Alice Waters (Fanny at Chez Panisse was the best birthday present I have ever gotten) and my second favorite is former White House Pastry Chef Ann Amernick and my third Paula Deen and my fourth Warren Brown and how could I forget Mark Bittman (ok so I crush a lot) Ina is my true idol.
Did you know that the Barefoot Contessa has her pilot's license, was a White House nuclear policy analyst and used to flip homes in my favorite neighborhoods in DC (Kalorama and Dupont)? Like me she's a Jewish Democrat who loves to entertain and has a home in East Hampton and several cookbooks under her belt. Ok so maybe only half of that is true but I can dream (just like Liz does on 30 Rock).
Liz Lemon: I'm like that woman on the Food Network whose husband only comes home on the weekends, and spends the rest of the time eating and drinking with her gay friends.
Jack Donaghy: Her name is Barefoot Contessa, Lemon, and you will never be like her, starting with the 'barefoot' part.
I love watching Ina as she cooks for her fabulous friends and her adorable husband Jeffery with her collar popped. But most of all, I love the Contessa because her recipes are always winners. So when Ina told me how to make rugelach, I was all ears. Pour some sugar on me, I can't get enough.
I gotta go now, Jeffery just pulled into the driveway (and by Jeffery I mean my awesome cousin Emily and by driveway I mean the DC2NY bus).
Rugelach
Adapted from Barefoot Contessa Parties!
Makes 4 dozen cookies
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins (I used Trader Joe's Golden Berry Blend)
- 1/2 cup chocolate chips (obviously optional but I am in shock that Ina didn't include this)
- 1 cup walnuts, finely chopped
- 1/2 cup apricot (or raspberry, I did 2 dozen of each) preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins (or whatever you are using), chocolate chips, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. This is a great time to get out that pizza cutter you bought and never use. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper (or of course a Silpat). Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
